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Salmon on the Himalayan salt slab
I finally got around to cooking salmon on the "salt lick" and it was wonderful. I also had fiddlehead ferns for the first time, but not the last. Here's what I did. No real recipe, just baked the salmon and saute'd the fiddleheads. Photos and details. http://www.kokoscornerblog.com/mycor...salt-slab.html or http://tinyurl.com/89kj3vw koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
Salmon on the Himalayan salt slab
On Apr 14, 9:43*am, wrote:
> I finally got around to cooking salmon on the "salt lick" and it was > wonderful. I also had fiddlehead ferns for the first time, but not the > last. > > Here's what I did. No real recipe, just baked the salmon and saute'd > the fiddleheads. > > Photos and details.http://www.kokoscornerblog.com/mycor...on-cooked-on-s... > > orhttp://tinyurl.com/89kj3vw Yum, Koko. I started salivating looking at the pictures !!! |
Salmon on the Himalayan salt slab
On 14/04/2012 12:43 PM, wrote:
> > I finally got around to cooking salmon on the "salt lick" and it was > wonderful. I also had fiddlehead ferns for the first time, but not the > last. > > Here's what I did. No real recipe, just baked the salmon and saute'd > the fiddleheads. > > Photos and details. > http://www.kokoscornerblog.com/mycor...salt-slab.html > > or > http://tinyurl.com/89kj3vw > > koko > -- > Food is our common ground, a universal experience > James Beard > Looks great. I realized as soon as I looked at the fiddle heads that you had not cleaned off the beards. Apparently you are supposed to do that, though I don't know if it serves any purpose other than aesthetics. My wife always cooks the fiddleheads here. She scrapes off the beards and soaks them for about about a half hour in salt water then boils them IIRC for about 15 minutes, which I realize is a long time for a green vegetable. I agree that they are similar to asparagus. I will keep an eye out for them in the vegetable market but the price always scares me. Last year they were about $5 per pound, and they are heavy little things so a pound is not a lot. Given that they taste so much like asparagus which is usually in season at the same time, and about 1/3 the price, I tend to go for the asparagus instead. |
Salmon on the Himalayan salt slab
On Apr 14, 9:43*am, wrote:
> I finally got around to cooking salmon on the "salt lick" and it was > wonderful. I also had fiddlehead ferns for the first time, but not the > last. > > Here's what I did. No real recipe, just baked the salmon and saute'd > the fiddleheads. > orhttp://tinyurl.com/89kj3vw I do love salmon and I've never had fiddle-heads, you've once again inspired a grocery search. Please, can you tell us the flavor difference or how different this Burro-Butter may be from any other good butter? ....Picky |
Salmon on the Himalayan salt slab
On Sat, 14 Apr 2012 09:49:35 -0700 (PDT), ImStillMags
> wrote: >On Apr 14, 9:43*am, wrote: >> I finally got around to cooking salmon on the "salt lick" and it was >> wonderful. I also had fiddlehead ferns for the first time, but not the >> last. >> >> Here's what I did. No real recipe, just baked the salmon and saute'd >> the fiddleheads. >> >> Photos and details.http://www.kokoscornerblog.com/mycor...on-cooked-on-s... >> >> orhttp://tinyurl.com/89kj3vw > > > > > >Yum, Koko. I started salivating looking at the pictures !!! > > Thank you. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
Salmon on the Himalayan salt slab
On Sat, 14 Apr 2012 12:50:36 -0400, "pavane" >
wrote: wrote: >> I finally got around to cooking salmon on the "salt lick" and it was >> wonderful. I also had fiddlehead ferns for the first time, but not the >> last. >> >> Here's what I did. No real recipe, just baked the salmon and saute'd >> the fiddleheads. >> >> Photos and details. >> http://www.kokoscornerblog.com/mycor...salt-slab.html >> >> or >> http://tinyurl.com/89kj3vw > >Very nice display, I love fiddleheads also. > >What interesting differences did you find between the >three salmon? In local restaurants I prefer the Scottish, >but have never had NZ. Good job, thanks. > >pavane I prefer the NZ then the Scottish because of the marbling and higher fat content. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
Salmon on the Himalayan salt slab
On Sat, 14 Apr 2012 11:04:02 -0700 (PDT), JeanineAlyse
> wrote: >On Apr 14, 9:43*am, wrote: >> I finally got around to cooking salmon on the "salt lick" and it was >> wonderful. I also had fiddlehead ferns for the first time, but not the >> last. >> >> Here's what I did. No real recipe, just baked the salmon and saute'd >> the fiddleheads. >> orhttp://tinyurl.com/89kj3vw >I do love salmon and I've never had fiddle-heads, you've once again >inspired a grocery search. Please, can you tell us the flavor >difference or how different this Burro-Butter may be from any other >good butter? >...Picky This is the butter I use. http://www.ferrarini.it/en/products/...eggiano/butter It's a nice mild tasting butter. koko -- Food is our common ground, a universal experience James Beard www.kokoscornerblog.com Natural Watkins Spices www.apinchofspices.com |
Salmon on the Himalayan salt slab
wrote in
: > > I finally got around to cooking salmon on the "salt lick" and it was > wonderful. I also had fiddlehead ferns for the first time, but not the > last. > > Here's what I did. No real recipe, just baked the salmon and saute'd > the fiddleheads. > > Photos and details. > http://www.kokoscornerblog.com/mycor...-cooked-on-sal > t-slab.html > > or > http://tinyurl.com/89kj3vw > Looks good, especially the fiddlehead ferns!! I take it you don't like your salmon med-rare? When I do salmon for the SO, I *just* cook it through so that it loses that raw wet look but is still moist and tender. She's still getting used to it, but isn't as adverse to is as she used to be :-) It's crazy!! She'll eat thick tuna steaks that are seared on the outside for about 2mins each side, and still red raw in the middle...... but not salmon!! Thanks for the link to the NZ site as well. We've been discussing where we want to go for our next holiday, and NZ was one of the options. BTW, at our house in Tassie, we're close to some Tassal salmon pens (not as eco-friendly as the NZ site but fresh seawater straight up from Antartica).... and it seems that salmon are always escaping, especially after a big blow. The previous property owner has already shown me where the salmon congregate after they escape, and all the locals (about 30) go and do a spot of salmon fishing and take home "10-15kg fish"!! Can't wait to get my smoke house built :-) -- Peter Tasmania Australia |
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